FLORIDA COOKING WITH CHEF JUSTIN TIMINERI

 

Lobster, strawberries, stone crabs, tomatoes, grouper, blueberries, shrimp, beef and don’t forget ORANGES, are just a few of the over 300 agricultural products harvested here. Each of our Florida Cooking recipes is hand crafted by Chef Justin Timineri, AKA Florida Chef. His mantra of “Simple, Fun, and Fresh,” combined with the best ingredients known to mankind, has created a recipe collection destined for the flavor hall of fame.

 

A word from the chef: “Ask where your shrimp is from or where your grouper sandwich was born. This demand by YOU the consumer will put more fresh Florida products in our grocery stores and restaurants. That’s good for Florida’s economy and our taste buds.”  –Chef Justin Timineri

More on Chef Justin

Florida Seafood

 

King Mackerel Steaks with Florida Herb and Citrus Butter with Garlic Snap-Beans

 

Yield 4 Servings

 

Ingredients:

  • 4 six ounce King Mackerel steaks
  • 1 cup flour, lightly seasoned with salt and pepper
  • Olive oil for cooking

 

Preparation:

  • Preheat a large sauté pan over medium high heat.
  • Lightly dredge each fillet in the seasoned flour.
  • Add the olive oil to the preheated sauté pan.
  • Carefully add the coated fillets to the sauté pan.
  • Cook fillets for 3 to 4 minutes on each side until completely cooked throughout.
  • Remove cooked fillets from pan and serve with green beans and citrus butter.

 

Citrus Butter

 

Yield 4 Servings

 

Ingredients:

  • 1/2 stick unsalted butter, room temperature
  • 1 teaspoon orange zest, chopped fine
  • 1 teaspoon lime zest, chopped fine
  • 1 tablespoon fresh parsley, chopped fine

 

Preparation:

  • Add all ingredients into a small bowl and stir to combine.

 

Garlic Snap Beans

 

Yield 4 Servings

 

Ingredients:

  • 1/2 pound Florida snap beans, stems trimmed
  • 2 teaspoons olive oil
  • 1 red or yellow bell pepper, seeded and julienne
  • 1 sweet onion, sliced
  • 4 cloves garlic, finely chopped
  • Sea salt and fresh ground black pepper to taste
  • 1/2 lemon, juiced

 

Preparation:

  • In a large sauté pan, heat the olive oil over medium-high heat.
  • Carefully add the bell pepper and onion, cook for about 1 minute.
  • Add the beans and cook for 3 to 5 minutes.
  • Add the garlic and continue cooking for another minute or until crisp-tender.
  • Add lemon juice and toss before serving.

 

Florida Grouper Sliders with New Potato Salad

 

Yield 4 Servings

 

Ingredients:

  • 8 three ounce grouper fillets, sliced thin
  • 1 teaspoon Cajun seasoning
  • 8 smalls rolls
  • 1 small head romaine lettuce, shredded
  • 2 Florida tomatoes, sliced
  • 1 red onion, sliced thin
  • 1 tablespoon oil for cooking
  • 1/3 cup mayonnaise
  • 1/2 lemon, juiced
  • 1 teaspoon, paprika
  • Cayenne pepper to taste
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat a large sauté pan over medium high heat.
  • Lightly season the grouper fillets with Cajun seasoning and salt and pepper.
  • Put the cooking oil in the preheated pan, and carefully add the season fish fillets to the pan.
  • Cook fillets for about 2 minutes on each side, depending on thickness, until golden brown and cooked throughout.
  • Place fillets on cut open rolls.
  • In a small bowl, combine mayonnaise, lemon juice, paprika, and cayenne.
  • Taste and adjust seasoning with salt and pepper.
  • Assemble sliders using lemon mayo, lettuce, tomato, and red onion. Use a bamboo skewer if needed to keep sliders standing.
  • Serve with potato salad.

 

Florida New Potato Salad

 

Yield 4 Servings

 

Ingredients:

  • 6 cups Florida new potatoes, quartered, cooked, and cooled
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 1/2 cup assorted color Florida bell peppers, diced
  • 1/2 cup red onion, diced
  • 2 tablespoons fresh parsley, chopped
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Combine all ingredients in a medium sized mixing bowl.
  • Stir ingredients to completely combine.
  • Taste potato salad and adjust seasoning with salt and pepper.
  • Serve cold.

 

Grilled Florida Snapper

 

Yield 2 Servings

 

Ingredients:

  • 2 small whole Florida snappers (b-liners)
  • Non stick grill spray
  • 1 cup sugar
  • 1/2 cup rice wine vinegar
  • 1 cup Florida blood orange juice
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat grill to high heat.
  • In a small saucepan, combine the sugar, vinegar and blood orange juice.
  • Cook the sauce on the hot grill until reduced by 3/4, or until it coats the back of a spoon.
  • Remove the sauce from the grill and let cool completely.
  • Use a paper towel to pat dry the fish.
  • Lightly season the fish with salt and pepper.
  • Lightly spray the grill and fish with the non stick grill spray.
  • Cook the fish for 4 minutes on each side or until the fish is completely done.
  • Remove fish from grill and serve with the thickened sauce.

 

Latin Spiced Florida Amberjack with Corn Relish and Cilantro Oil

 

Yield 4 Servings

 

Ingredients:

  • 4  7 ounce fillets of Florida amberjack
  • Latin Spice Mix (1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/4 teaspoon coriander, 1/2 teaspoon sugar, 1 teaspoon paprika)
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat a large sauté pan over medium-high heat.
  • Generously season the amberjack fillets with the Latin spice.
  • Add cooking oil to the pan, and carefully add the seasoned fillets to the oiled pan.
  • Cook fillets for 2 to 3 minutes on each side until golden brown and completely cooked throughout.

 

Corn Relish

 

Yield 4 Servings

 

Ingredients:

  • 4 ears of fresh Florida sweet corn, kernels cut off the cob
  • 1 tablespoon cooking oil
  • 1 cup yellow onion, diced
  • 1 cup Florida bell pepper, diced
  • 1/2 cup scallions, rinsed and chopped
  • 1/4 cup fresh cilantro, chopped
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat a large sauté pan over medium-high heat.
  • Add the cooking oil to the pan and carefully add the diced onions and bell peppers.
  • Cook the peppers and onions for two minutes, while stirring.
  • Add the kernels of corn to the bell pepper and onion mixture.
  • Cook the corn mixture for another two minutes.
  • Add remaining ingredients.
  • Taste and adjust seasoning with salt and pepper.

 

Cilantro Oil

 

Yield 4 Servings

 

Ingredients:

  • 3/4 cup fresh cilantro
  • 1 lime, juiced
  • 4 cloves of garlic, peeled
  • 1/4 cup olive oil
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • In food processor or blender, add cilantro, garlic, and 1/4 cup olive oil.
  • Purée ingredients until smooth.
  • Add juice from half of a lime and lightly season with salt and pepper.
  • Purée ingredients one more time.
  • Remove cilantro oil from blender or food processor.

 

Open Faced Florida Pink Shrimp Sandwiches with Avocado and Pickled Red Onion

 

Yield 4 Servings

 

Ingredients:

  • 1 pound medium sized Florida shrimp, peeled
  • 4 slices whole wheat bread
  • Olive oil for cooking
  • Seafood seasoning
  • 1 lemon, juiced
  • 1 tablespoon fresh thyme, stripped off the stem and chopped fine
  • 6 cloves garlic, peeled and chopped fine
  • 1 large Florida avocado, peeled and seed removed
  • 1 small red onion, sliced thin
  • 1/2 cup rice vinegar
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • In a small bowl, combine the thin sliced red onion and vinegar. let the red onion mixture marinate for at least 10 minutes.
  • bring a large pot of water to a rapid boil. Season the water with two tablespoons of your favorite seafood boil seasoning.
  • Make an ice bath of ice water in a medium sized mixing bowl.
  • Place peeled shrimp into the seasoned boiling water. Cook shrimp for two minutes, depending on the size or until they are just cooked throughout. Remove them from the hot water and place the shrimp in the ice water bath to cool them off completely.
  • Place the sliced bread on a cookie sheet pan and lightly drizzle them with olive oil and a dash of seafood seasoning. Toast the seasoned bread slices in the oven on broil, being careful not to let them burn.
  • Drain or remove the shrimp from the ice bath and then return them to the bowl. Add 1 teaspoon olive oil, 1 teaspoon seafood seasoning, 1/2 lemon juiced, fresh thyme, and half the garlic. Stir the shrimp mixture to coat. Taste the shrimp and adjust seasoning with salt and pepper.
  • In a small mixing bowl, combine the avocado, 1/2 lemon juiced, the rest of the garlic and a pinch of seafood seasoning. Mash the avocado mixture to combine, leaving it somewhat chunky if desired. Taste avocado mixture and adjust seasoning with salt and pepper.
  • To assemble, spread even amounts of the avocado mixture on top of each of the toasted bread slices. Next, pile an even amount of the shrimp on top of the avocado mixture. Drain off the excess vinegar from the sliced onions and use them to garnish the top of each open faced sandwich.

 

Florida Rib eye Steak with Salted Caramel-Brandy Sauce and Snap Bean, Mushroom Sauté

 

Yield 2 Servings

 

Ingredients:

  • 2 five to eight ounce Florida Rib eye steaks
  • 2 teaspoons olive oil
  • 3 teaspoons unsalted butter
  • 6 sprigs fresh thyme
  • 2 cups Florida snap beans, rinsed and trimmed at the vine end
  • 1 cup Florida mushrooms, rinsed and quartered
  • 1/4 cup Florida sweet peppers, sliced thin
  • 2 cloves fresh garlic, chopped fine
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup Brandy
  • 1 teaspoon natural Florida sugar
  • 1/3 cup heavy whipping cream

 

Preparation:

  • Preheat two medium sauté pans over medium high heat.
  • Season the rib eye steak with salt and pepper on both sides.
  • Place one teaspoon of olive oil and one teaspoon of butter in the first sauté pan and carefully add the steaks.
  • Add 1 teaspoon of olive oil to the second sauté pan and carefully add the snap beans.
  • Place 3 sprigs of thyme on top of each of the cooking steaks.
  • Add the sweet peppers, chopped garlic and mushrooms to the cooking snap beans.
  • Stir the snap bean mixture and continue to cook until the snap beans are crisp and tender.
  • Cook steaks for about 2 to 3 minutes on each side or until desired doneness.
  • Remove steaks from pan and let them rest, but keep the pan on the heat.
  • Carefully add the brandy to the hot pan that the steaks were cooked in. (Be extremely careful when adding brandy to a hot pan; always have fire safety measures in place.)
  • Cook the brandy while scraping the pan to release any caramelized bits that were stuck to the pan.
  • When the brandy is reduced by half, and most of the alcohol is cooked off, add the sugar and butter.
  • Work the butter around the pan to evenly distribute it.
  • Add the cream to the brandy mixture and stir to combine.
  • Add a good pinch of salt to taste and bring the cream to a quick boil, then remove from heat.
  • Serve the steaks with the brandy sauce and the snap beans.

Florida Clam Linguini with Tomato, Basil, Lemon and Cortez Bottarga

 

Yield 2 Servings

 

Ingredients:

  • 20 live Florida clams, rinsed
  • 1 pound linguini pasta, cooked (8 ounces raw pasta = 1 pound cooked)
  • 2 large Florida tomatoes, diced
  • 3 teaspoon olive oil
  • 4 cloves garlic, peeled and chopped small
  • 1 cup vegetable broth
  • 1/4 cup fresh basil, chopped
  • 2 heaping tablespoons Cortez Bottarga, shaved (or more to taste)
  • 2 tablespoons panko bread crumbs, toasted
  • 1.2 teaspoon lemon zest, chopped fine
  • 1/2 lemon, juiced
  • 1 tablespoon parmesan cheese, grated
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil to the preheated pan.
  • Carefully add the diced tomatoes and garlic to the pan. Cook tomatoes and garlic for two minutes. Season the tomatoes lightly with salt and pepper.
  • Add the vegetable broth and whole clam to the tomato mixture.
  • While the clams are cooking, combine the toasted panko bread crumbs, lemon zest, parmesan cheese, and two tablespoons of olive oil into a small mixing bowl. Stir bread crumb mixture to combine.
  • Cook the clams until they start to open and add the cooked pasta to the pan. Lightly toss the ingredients to combine.
  • Add the lemon juice and the basil to the clam pasta. Taste sauce and adjust seasoning lightly with salt and pepper.
  • The clams should all be open and ready to serve. Discard any unopened clams.
  • To serve, place an even amount of pasta in each bowl. Nestle the clams around the pasta. Pour the remaining tomato sauce over the pasta. Drizzle the bread crumb mixture over the clams, and garnish with the Cortez Bottarga.

 

Florida Spiny Lobster Stir-Fry with Sweet Peppers

 

Yield 4 Servings

 

Ingredients:

  • 4 six ounce Florida spiny lobster tails, shelled and cut into bite size pieces
  • 1 cup corn starch
  • 3 Florida sweet bell peppers, (assorted colors) sliced thin
  • 1 tablespoon fresh ginger, peeled and chopped fine
  • 4 to 6 garlic cloves, peeled and chopped fine
  • 1 bunch scallions, rinsed and sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon cooking oil
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  • Preheat a large sauté pan or wok over medium-high heat.
  • Add the cooking oil to the preheated pan.
  • Season the corn starch lightly with salt and pepper.
  • Lightly dust the lobster bites with the corn starch.
  • Carefully place the dusted lobster bites in the oiled pan, trying not to overcrowd them.
  • Cook lobster bites for one minute, then move the lobster to the side of the pan.
  • Add the bell peppers, garlic, scallions, and ginger.
  • Season the ingredients in the pan lightly with salt and pepper. Stir-fry the ingredients together, and cook for 2 to 3 minutes. Add the stir-fry sauce and stir to coat.
  • Add some of the cilantro, saving some for garnish.
  • Serve lobster stir-fry over a bed of rice and garnish with sesame seeds and remaining cilantro.

 

Stir-Fry Sauce

 

Yield 4 Servings

 

Ingredients:

  • 3/4 cup Florida orange juice
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger, peeled and diced fine
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon orange zest, finely grated

 

Preparation:

  • In a small sauce pot over medium heat, add orange juice, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and orange zest.
  • Bring ingredients to boil.
  • In a small bowl, combine corn starch and 3 tablespoons of cold water.
  • Whisk the corn starch and water mixture until combined.
  • Slowly whisk the corn starch mixture into the sauce mixture.
  • Continue to whisk until the sauce has thickened.
  • Bring to a slight boil and let cool.

Herb and Citrus Roasted Florida Grouper or Snapper

 

Yield 4 Servings

 

Ingredients:

  • 24 ounces Florida grouper or snapper fillets
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1 tablespoon fresh citrus zest (orange, lemon)
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon fresh parsley, chopped fine
  • Sea salt and fresh ground pepper to taste
  • 4 tablespoons olive oil

 

Preparation:

  • In a small mixing bowl, combine 1 teaspoon chopped thyme, 1 teaspoon chopped rosemary, citrus zest, garlic, parsley and olive oil.
  • Mix ingredients to combine and season with salt and pepper.
  • Preheat the oven to 400 degrees.
  • On a sheet pan, make a bed of the leftover fresh thyme and rosemary.
  • Place the grouper or snapper fillets on top of the bed of herbs.
  • Evenly coat the top of the fish fillets with the citrus zest and herb mixture.
  • Bake the fish fillets in the hot oven for about 10 to 15 minutes depending on the thickness of the fish fillets.
  • Using a knife, cut into the thickest part of each fish fillet to make sure the fish is completely cooked.
  • Remove fish from oven and carefully place them on a platter.
  • Serve fish warm.

Florida Blue Crab and Cornbread Savory Bread Pudding

 

Yield 4 to 6 Servings

 

Ingredients:

  • One 8 x 8 pan of prepared cornbread, cut into cubes
  • 8 ounces Florida lump crabmeat, picked over for shells
  • 3 ears of fresh Florida corn, peeled and kernels removed from the cob
  • 1 medium sized onion, diced
  • 1 1/2 tablespoons seafood seasoning
  • 1/4 cup fresh parsley, chopped
  • 1/4 stick unsalted butter
  • 4 cloves garlic, minced
  • 4 eggs
  • 3 cups of milk

 

Preparation:

  • Preheat a medium sized sauté pan over medium high heat.
  • Add butter, corn, garlic and onion to the pan and cook for 3 to 4 minutes.
  • Remove from heat and add the corn mixture to a large mixing bowl.
  • Preheat the oven to 350 degrees.
  • Add the eggs, seafood seasoning and milk to the mixing bowl.
  • Stir ingredients to completely combine.
  • Add the parsley and cornbread to the other ingredients, and gently fold mixture to combine.
  • Lastly, fold in the lump crabmeat and pour ingredients into a 9 x 13 inch baking dish.
  • Bake crab pudding for 30 to 45 minutes until the top is golden brown and the inside is cooked.
  • Remove from oven and serve warm.

 

Herb and Butter Roasted Florida Spiny Lobster with Citrus and Olives

 

Yield 2 to 4 Servings (as an appetizer)

 

Ingredients:

  • 2 six to eight ounce Florida spiny lobster tails, removed from the shell
  • 4 bamboo skewers (6 inch)
  • Sea salt and fresh ground pepper to taste
  • 1 tablespoon fresh herb mix, chopped fine (thyme, rosemary, parsley)
  • Olive oil for cooking
  • 1 tablespoon unsalted butter
  • 1 Florida orange or grapefruit, peeled and segmented
  • 1 cup micro greens or arugula
  • 1 tablespoon fresh lemon juice
  • 12 Spanish Queen and Kalamata olives, pitted

 

Preparation:

  • Cut the lobster tails in half lengthwise.
  • Pre heat a medium sized sauté pan over medium high heat.
  • Insert the bamboo skewers into the middle of each of the halved lobster tails. Season the lobster tail meat with salt, pepper, and the fresh chopped herbs.
  • Add 1 tablespoon of olive oil and butter to the pre heated pan. Carefully add the seasoned lobster skewers to the hot pan. Cook the lobster tails for 2 to 4 minutes while turning them until just cooked. Make sure not to overcook the lobster. Remove the lobster skewers from the pan and let them cool slightly.
  • In a small bowl, combine the micro greens or arugula with the lemon juice. Season the greens lightly with salt and pepper and toss to coat.
  • To plate the dish, put a bed of the greens on a small platter. Artfully arrange the lobster skewers, citrus segments and olives. Serve immediately.

 

Pan Seared Florida Red Snapper with Cucumber Relish and Spicy Yogurt Sauce

 

Yield 4 Servings

 

Ingredients:

  • 4 six ounce snapper fillets
  • Sea salt and fresh ground black pepper to taste
  • 2 teaspoons olive oil
  • 1/4 cup corn starch

 

Preparation:

  • In a large sauté pan, heat the olive oil over medium-high heat.
  • Lightly coat the skin side of each snapper fillet with corn starch.
  • Carefully add the coated snapper fillets to the oiled pan. Cook snapper fillets for 2 to 3 minutes on each side until completely cooked throughout.
  • Remove fillets from pan and serve with cucumber relish and yogurt sauce.

 

Cucumber Relish

 

Yield 4 Servings

 

Ingredients:

  • 2 large Florida cucumbers, diced
  • 2 large Florida tomatoes, seeded and diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon olive oil
  • Sea salt and fresh ground black pepper to taste
  • 1 lemon, juiced

 

Preparation:

  • In a medium sized bowl, combine all ingredients and mix well.
  • Season the relish to taste with salt and pepper.

 

Yogurt Sauce

 

Yield 4 Servings

 

Ingredients:

  • 1 cup Greek style yogurt
  • 1 lemon, juiced
  • 1 tablespoon seasoning mix (blackened or seafood spice)
  • Sea salt and fresh ground black pepper to taste

 

Preparation:

  • In a medium sized bowl, combine all ingredients and mix well.
  • Season the sauce to taste with salt and pepper.

Sweet Chili and Sugar Cane Grilled Florida Shrimp with Mango

 

Yield 4 to 6 Servings

 

Ingredients:

  • 20 large Florida shrimp, peeled and de-veined
  • 4 Florida mangoes, peeled and cut into 1/2 inch squares
  • 1 cup sweet chili sauce
  • 2 tablespoons Florida sugar cane syrup
  • 1/2 lime, juiced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh mint, shopped fine
  • 1/4 cup scallion, sliced fine
  • Sea salt and fresh ground pepper to taste
  • 20 small bamboo skewers, soaked in water for at least 1 hour
  • Cooking oil spray for grilling

 

Preparation:

  • On a clean surface, put a mango square in between the tail and top of a shrimp.
  • Insert the bamboo skewer through the shrimp and mango.
  • Repeat the skewering process until all shrimp are skewered.
  • Pre-heat a charcoal grill.
  • In a medium sized mixing bowl, combine sweet chili sauce, cane syrup, lime juice, ginger, mint and scallions.
  • Mix all ingredients to combine.
  • Separate half of the sauce to be used for the grilling process, and the other half for dipping once the shrimp have been cooked.
  • Prepare the preheated grill by cleaning it and lightly coating the shrimp skewers with the cooking oil spray.
  • Carefully place the skewered shrimp on the grill and cook on both sides for 2 to 3 minutes each while brushing the reserved sweet chili sauce on the grilled shrimp.
  • Test the doneness of the shrimp by cutting a shrimp at the thickest part to see if they are completely cooked throughout.
  • When the shrimp are cooked throughout, remove them from the grill and serve them warm with the other half of the sweet chili sauce.

 

Cooked Florida Shrimp and Citrus Ceviche

 

Yield 4 Servings

 

Ingredients:

  • 1 pound large Florida pink shrimp, peeled and deveined with tail on
  • 2 tablespoons seafood boil seasoning
  • 2 Florida pink grapefruit, peeled and segmented, seeds removed
  • 3 Florida tangelos, peeled and segmented, seeds removed
  • 3 Florida tangerines, peeled and segmented, seeds removed
  • 1 Florida sweet pepper, diced
  • 1 red onion, diced
  • 1 tablespoon of olive oil
  • 3 limes, juiced
  • 1.2 cup fresh cilantro, chopped
  • 1 large Florida avocado, peeled, pitted and diced
  • Sea salt and fresh ground pepper to taste
  • 1 bag plantain chips or tortilla chips

 

Preparation:

  • Fill a medium sized sauce pot 3/4 of the way with water and heat over medium/high.
  • Once boiling, add the seafood seasoning to the water.
  • Add the shrimp and cook for 2 to 3 minutes or until completely done.
  • As soon as the shrimp are done, plunger them into an ice water bath to stop the cooking and cool them off.
  • When the shrimp are completely cool, strain them and put them into a medium sized mixing bowl.
  • Add citrus, sweet pepper, red onion, olive oil, lime juice, cilantro, and avocado.
  • Season the ingredients to taste with salt and pepper and stir to combine ingredients.
  • Serve ceviche with chips.

 

Beer Battered Freshwater Florida Catfish “Fish & Chips” With Lemon Mayo

 

Yield 4 servings

 

Ingredients:

  • 4 five to seven ounce Florida catfish fillets
  • 2 cups cake flour plus extra for dredging
  • 2 eggs
  • 2 cups Florida beer
  • 1 tablespoon smoked paprika
  • 4 tablespoons fresh parsley, chopped fine
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup good quality mayonnaise
  • 1 lemon juiced
  • 6 large baking potatoes cut evenly into fries, and soaked in water for 2 hours
  • 1 tablespoon seafood seasoning
  • 1/4 cup assorted color bell peppers, diced for color

 

Preparation:

  • In a medium sized mixing bowl add the cake flour and paprika.
  • In a second bowl, mix beer and eggs together.
  • Whisk while pouring the egg mixture into the cake flour mixture.
  • Continue to whisk ingredients until a pancake type batter is made.
  • Add 2 tablespoons of chopped parsley to the batter and season lightly with salt and pepper.
  • Mix to combine. Set batter aside.
  • In a small mixing bowl, add 1 cup of the extra cake flour.
  • Pre heat fryer to 350 degreases.
  • Lightly dredge the catfish fillets in the dry cake flour.
  • Dip each fillet into the wet batter until covered completely.
  • Let the excess wet batter drain off.
  • Carefully add coated fillet to the preheated fryer, using tongs to keep it off the bottom until it cooks just enough so that it won’t stick to the bottom of the fryer or fryer basket.
  • Fry fillets until brown, crispy and completely cooked throughout (3 to 4 minutes).
  • Drain cooked fillets on paper towels and season lightly with salt and pepper.
  • Carefully and slowly place cut potatoes into the pre heated fryer. Drain the cut potatoes from the water.
  • Pat the potatoes dry with a paper towel. Carefully add the cut and drained fries to the hot fryer oil. Cook potatoes for 3 to 4 minutes until golden brown.
  • Drain on paper towels.
  • Toss cooked potatoes in a mixing bowl and add 1 tablespoon of chopped parsley and season lightly with salt and pepper.
  • In a small mixing bowl combine mayonnaise, lemon juice, 1 tablespoon chopped parsley and seafood seasoning.
  • Taste and adjust seasoning with salt and pepper.
  • Serve catfish with fries and lemon mayonnaise. Garnish with diced bell peppers.

 

Smoked Florida Mullet Spring Rolls with Sweet Chili Dipping Sauce

 

Yield 4 Servings

 

Ingredients:

  • 8 to 10 rice paper wraps (Vietnamese) found in Asian food store
  • Sweet chili dipping sauce, found in Asian food store
  • 6 Florida radishes, washed and sliced thin
  • 1 large side smoked Florida mullet, meat picked free of bone and skin
  • 1/2 cup fresh cilantro, hand torn
  • 1 cup carrot, shredded
  • 1/2 cup fresh basil leaves
  • 1 cucumber, shredded
  • 1 red Florida bell pepper, sliced  thin
  • 1 tablespoon fresh horseradish

 

Preparation:

  • Rehydrate one or two rice paper wraps in a bowl of water for about 10 to 20 seconds until soft and pliable.
  • Spread the hydrated rice paper wraps out on a clean working surface.
  • Fill the wraps with the smoked mullet, the other fresh ingredients, and horseradish as desired, by making a 3 inch long pile towards the bottom of the wrap. Try not to overstuff the wraps.
  • Pull the bottom of the wrap over the pile of veggies, keeping it tight without ripping the wrap.
  • Fold in the sides of the wrap.
  • Roll the wrap up to make an egg roll type shape.
  • Continue the wrap making process until all the ingredients are used.
  • Keep a damp paper towel over the wraps to keep them moist.
  • Serve wraps with sweet chili dipping sauce.

 

Pan Seared Florida Grouper with Smoked Gouda Grits and Tomato-Bacon Gravy

 

Yield 4 Servings

 

Ingredients:

  • 4 five to seven ounce portions of Florida grouper
  • 2 1/2 cups vegetable stock
  • 1 cup milk
  • 1 cup grits, coarse ground
  • 1 tablespoon butter
  • 1/2 cup smoked Gouda cheese, cubed
  • Sea salt and fresh ground pepper to taste
  • Olive oil for cooking
  • 1.4 cup fresh parsley, chopped fine
  • 1 cup thick cut bacon, chopped small
  • 2 large Florida tomatoes, diced small
  • 1 tablespoon fresh garlic, chopped fine
  • 3/4 cup heavy whipping cream
  • 1/2 lemon, juiced
  • 4 scallions, sliced thin for garnish

 

Preparation:

  • In a medium sized sauce pot, add 2 cups vegetable stock and one cup of milk. Bring ingredients to a simmer over medium heat.
  • Add grits and butter and let cook according to the directions on the package of grits.
  • When the grits are cooked, add the smoked Gouda cheese and stir to combine. Taste grits and adjust seasoning with salt and pepper.
  • If the grits seem too thick, add a small amount of vegetable stock or milk until the desired consistency is reached. Turn the temperature to low until the dish is ready to be plated.
  • Pre heat a large sauté pan over medium high heat. Add 1 teaspoon of olive oil to the preheated pan.
  • Lightly season the grouper fillets with salt, pepper, and fresh parsley.
  • Carefully place the seasoned fillets top side down in the sauté pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet.
  • Remove the cooked fillets from the pan and add the chopped bacon. Cook the bacon until just crispy, and add the tomatoes and garlic. Cook the tomato mixture until they start to wilt and release their juices.
  • Add the heavy cream, lemon juice and 1/2 cup vegetable stock. Quickly bring ingredients to a boil and reduce heat.
  • Taste tomato gravy and adjust seasoning with salt and pepper.
  • Serve the grouper over a bed of grits and top with the tomato gravy. Garnish with the thin sliced scallions.